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1
Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat.
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2
Add leeks and chicken broth to skillet.
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3
Cover and simmer until leeks are tender, about 20 minutes.
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4
Uncover skillet and simmer until mixture thickens, about 5 minutes.
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5
Season with salt and pepper.
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6
Place toasted baguette slices, rosemary, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil in processor.
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7
Using on/off turns, process until moist crumbs form.
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8
Place fish on baking sheet.
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9
Sprinkle fish with salt and pepper.
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10
Spread 1/4 cup mustard atop fish, dividing equally.
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11
Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere.
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12
(Leeks and fish can be prepared 6 hours ahead.
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13
Cover separately and refrigerate.)
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14
Whisk vinegar and 1 teaspoon mustard in small bowl.
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15
Gradually whisk in 1/4 cup olive oil.
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16
Season with salt and pepper.
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17
Set vinaigrette aside.
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18
Preheat oven to 400F.
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19
Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes.
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20
Drain well.
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21
Meanwhile, bake fish until opaque in center, about 20 minutes.
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22
Rewarm leek mixture in skillet over medium heat.
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23
Slice each potato crosswise into 5 rounds.
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24
Arrange potato slices in circle on plates.
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25
Spread 1/6 of leek mixture over potatoes on each plate.
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26
Drizzle with vinaigrette.
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27
Place fish atop leek mixture.
